Cookbook:Swedish Cabbage Soup (Kålsoppa)

Cookbook | Ingredients | Recipes | Cuisine of Sweden

Swedish Cabbage Soup (Kålsoppa)

The recipe is based on 1 kg of white cabbage. Servings: 4, Time: 45 minutes Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed.



  1. Quarter the head of cabbage. Remove the inner stem.
  2. Slice the cabbage across into 3 mm, or thinner, strips.
  3. In a cast-iron pot, melt some butter and brown the sliced cabbage.
  4. Add stock, covering the cabbage. Season with salt, grounded white pepper, and 12 whole allspice kernels.
  5. Boil the soup softly for 30-45 minutes.
  6. Serve with hard flatbread, butter, and cheese.

The cabbage stem can be used if the tough and hard outer part is removed, or chopped very finely.

Frying a chopped onion with the cabbage gives a more savory dish.